Directions

1.In a medium bowl prepare the sauce by combining the beef broth, tomato paste and cooking sherry. Whisk together using a fork or a whisk.
2. Cut the red and yellow onions into even long thin strips. Chop the green onions into 1 inch pieces.
3. Sauté marinated beef in a medium to large skillet with olive oil, until the beef is browned.
4. Add onions to the skillet and cook them until they become just tender. Do not allow them to cook all the way through, as this will add texture.
5. Add the sauce to the skillet and heat up to a simmer, creating a demi-glace.
6. Serve hot, on a plate and enjoy.

Recipe courtesy of Jim Bailey, The Yankee Chef, 2013.

Jim Bailey, The Yankee Chef, has had cooking in his family for three generations. You could say he knows a thing or two. Here, he cooks his version of beef and onion stir-fry, or as he calls it “smothered beef, and three onions.” By the end of it, you have prepared a beautiful, hearty meal for two. Bailey marinades the beef, and creates a brown-sauce to keep the beef tips tender, then he sautés the beef, along with red, yellow and green onions in a large skillet.

Cooking this brown sauce with the broth essentially creates a demi-glace. A demi-glace is a rich brown sauce, which is made by reducing brown sauce and brown stock. The term comes from the word glace, which means icing or glaze.

Onions are another large part of this recipe. Green onions, or as they are sometimes called scallions, have many uses. In stir-fries however, they are mainly used as an herb. You can use any cut of meat for this recipe, whether it is steak tips or a rib eye. Just make sure that you have bite-sized pieces, as this will reduce the cook time, and make the plate easier to eat.